Eggs Benedict
Eggs Benedict
Print RecipeIngredients
- 4 slices cooked ham, Canadian bacon or peameal bacon
- 2 English muffins
- 4 poached eggs
- Hollandaise sauce
Instructions
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Brown ham slices or Canadian or peameal bacon in skillet over medium heat. Split English muffins in half. Toast and butter lightly.
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To poach the eggs, bring a saucepan of water to a boil. Turn the heat to low, gently add the eggs one by one, ensuring the yolks do not break. Let water gently heat the eggs to desired doneness. Gently lift each egg out of the water with a slotted spoon and place on an English muffin half.
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Arrange ham on top of muffins. Top each with a poached egg.
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Cover it all with hollandaise sauce.
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Serve immediately.
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